Slaughter Results, Meat Chemical Composition and pH of Aberdinangus, Hereford and Limousin bulls

Publié en ligne: 22 déc. 2021

Pages: 13 - 21

Reçu: 05 mai 2021

Accepté: 01 oct. 2021

DOI: https://doi.org/10.2478/plua-2021-0013

Mots clés

beef cattle, slaughter results, meat chemical composition, pH

© 2021 Inga Muizniece et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.